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Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (Sataw‐Dong)

2022-03-01

Abstract excerpt

Nowadays, consumer’s demand for functional foods, which are healthy and protect the body from various diseases, is increasing. The selection of microorganisms with probiotic potential for use as a starter is a simple approach to generate fermented food products. This study investigated the improvement of viability and stability of fermented stink beans (Sataw‐Dong) using freeze‐dried Lactobacillus plantarum KJ03 a...

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Literature Corpus work: eec16903-0b1d-519a-9fac-0ae9159afcf3
DOI: 10.1111/jfpp.16367

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Survival and stability of Lactobacillus plantarum KJ03 as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (Sataw‐Dong)DOI 10.1111/jfpp.16367Read

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